The next step was to slice it and take out the little seeds, but there weren’t very many of these.Liberte fan because that’s all I’ve been able to find. (Sadly, Chobani hasn’t made its way to Canada yet but I’ll be first in line when it does). I was pretty excited to find out that there was another brand available, but even more excited to see the snack-sized containers. Unfortunately the PC Plain Greek Yogurt only comes in a 500mL tub, but the 142g containers come in Strawberry and Peach & Passionfruit .
Since I usually add my own flavourings to plain yogurt (vanilla, cinnamon, stevia/agave nectar/honey, fruit, etc) I was a little concerned about the sweetness of these. Yesterday morning I tried the Peach & Passionfruit one, and the label looks like this:
A little high on the sugars – most of which I’m pretty sure come from the “peach and passionfruit preparation” – or the jelly-like stuff on the bottom of the container. It was indeed very, very sweet, so I didn’t stir it all up. With the high-ish sugar content being its only real fault, I quite enjoyed it. The texture was nice and creamy – about the same as the Liberte fat-free plain one that I usually buy.
Using my lovely starfruit and my flavoured Greek yogurt, I made this for breakfast:
The result? Really tasty! Although I’m sure a ripe starfruit is sweeter, this one was actually quite pleasant. The middle was a bit pithy but I just avoided that bit. Initially I thought I’d have to eat the flesh and discard the skin, but it was really soft and tasted fine. The yogurt was nice and creamy, and the textures of the fruit, Kashi Go Lean, and yogurt were like a party in my mouth. Repeater for sure!
4. Orzo. This is a new thing I’ve been looking for for a long time, and I finally found it this weekend!
Orzo is a small pasta that resembles grains of rice. It’s a common ingredient in Greek cooking, as well as other Mediterranean dishes. Orzo is mostly used in soups, but can be used in pilafs and act as a substitute for rice. I recently learned that even though word means barley in Italian, it’s not actually made with barley. Apparently, the best orzo is made of durum semolina wheat, which is a very hard wheat. This helps it to stay chewy and prevents any mushiness that you’d get if you used a softer wheat.
I made this purchase at Bulk Barn (always a good source for new things to try) and I was quite amused by the label on the container:
"Recommended uses: Soups, stews, and children's crafts."
Eh?? Really? Well, even though I’d consider myself a crafty sort from time to time, that wasn’t how I used mine. Instead, I turned it into something far more delicious: Tomato and Basil Shrimp with Orzo . First, the orzo boiled in a pot of water – just like pasta – for about 10 minutes. While this happened, I heated up some oil, garlic, chili flakes, and white wine (some for me, some for the skillet, some for me…..)
I added some cherry tomatos and fresh basil, as well as some cooked shrimp, and finally, the cooked orzo.
The final goods:
I initially thought this might make enough for two servings, but the quantities in the recipe link above make about 1 bowl. The orzo is very dense, so even though it doesn’t look big, I promise this will fill you up! (You could split it into two, which would make 2 lighter lunch portions). This was my dinner last night and I was more than satisfied. The texture of the orzo was interesting – not as soft as pasta but not as chewy as rice. It wasn’t bland either – the grains soaked up the flavour of the tomato and fresh basil really well. If you’re bored of regular pasta, I recommend giving orzo a try!
Annnnd that brings me to the end for today! Finally, my questions for you: